"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hoppe’s Crawfish Pie’s Recipe

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This recipe for Hoppe’s Crawfish Pie’s, by Kerry Hoppe, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

To prepare shells, prick bottom and sides with fork every ½” or so. This keeps the shells from bubbling up. Bake at 375* F. until almost baked(about 10 to 15minutes). They will finish baking when you heat them later.

Put soup in a medium size pot and bring to a simmer, add Velveeta cheese and stir till cheese is melted. Add black pepper, salt, hot sauce, kitchen bouquet and Worchestire sauce to mixture and stir. Put 3 Tbsp. Spoon’s of corn starch in a cup and add just enough water to dissolve corn starch. Add this to mixture and stir to thicken. Let simmer for 5 to 10 minutes.

Saute’ onion, bell pepper, celery, green onion and garlic in butter until soft in a pan.

If using frozen crawfish tails then defrost tails and drain liquid from package, Chop crawfish tails into small pieces on a cutting board and add to sauted vegetables and heat on low fire for about 5 minutes. Add vegatables and crawfish to soup mixture and simmer for 5 to 10 minutes and then turn off fire. Let set a little while to cool off. Fill the tart shells and put in 350*F oven for 10 to 15 minutes and serve.

Note: If you want to serve at a later date, after filling pie shells, wrap individually in plastic wrap and freeze for future use.

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